Rye Free Roasted Carrots and Parsnips with Turmeric and Honey

Total time40 min

Prep time10 min

Cook time30 min

Rye Free Roasted Carrots and Parsnips with Turmeric and Honey

These golden, caramelized roots are the kind of side dish that quietly steals the show at any dinner table. Carrots and parsnips get tossed in a fragrant blend of turmeric, cumin, and ginger, then roasted at high heat until their edges turn deeply golden and their centers go perfectly tender. A drizzle of honey in the spiced olive oil coating encourages that gorgeous caramelization that makes every bite a little sweet, a little earthy, and completely irresistible. For anyone navigating grain sensitivities, this recipe is naturally free of any flour or grain-based ingredients — every component is a whole food you can feel confident about. A finishing scatter of fresh parsley and a squeeze of lemon juice brighten the warm spices and keep the dish feeling fresh rather than heavy. It comes together on a single sheet pan, which means minimal cleanup and maximum flavor payoff. Serve it alongside roasted chicken, grilled fish, or a hearty grain bowl and watch it disappear fast.

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Ingredients

4 servings

1 lb carrots, peeled and cut into 2-inch sticks
1 lb parsnips, peeled and cut into 2-inch sticks
3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 tbsp honey
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground ginger
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, roughly chopped (optional)
1 tbsp fresh lemon juice (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2
In a large mixing bowl, whisk together the olive oil, honey, turmeric, cumin, ginger, salt, and black pepper until combined.

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